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A colourful dessert made with a variety of Jell-O flavours
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4.34 from 3 votes

Rainbow Jell-O mould dessert

A colourful dessert made with a variety of Jell-O flavours
Prep Time3 hours
Setting time1 day
Total Time1 day 3 hours
Course: Dessert
Cuisine: American
Servings: 1 mould
Author: Mia Kouppa

Equipment

  • Bundt pan
  • 6 x 1 1/2 cup capacity heat proof containers
  • 1 x 2 1/2 cup capacity heat proof containers
  • Measuring cup
  • Timer

Ingredients

  • 2 (3 ounce) packages of red gelatin we use Jell-O brand
  • 1 (3 ounce) package of orange gelatin
  • 1 (3 ounce) package of yellow gelatin
  • 1 (3 ounce) package of green gelatin
  • 1 (3 ounce) package of blue gelatin
  • 1 (3 ounce) package of purple gelatin
  • 1 1/2 cups vanilla yogourt (375 grams) we use regular yogourt; do not use Greek yogourt
  • 8 3/4 cups boiling water (2,175 mL)
  • cooking spray to coat your bundt pan

Instructions

  • Although this recipe is quite straightforward, there are many steps. We strongly encourage you to read through the Helpful hints in the recipe post, and to read through the recipe at least once before starting.
  • Line up all of your heat-proof containers and place the gelatin mixtures into each of them (1 colour / container). Be sure to use the larger container for the red gelatin since you will have 2 packs of that.
  • Line them up in the following order: purple, blue, green, yellow, orange, and red.
  • Pour 1 1/4 cup (310 mL) boiling water into each of the containers except for the one which holds the red gelatin. To the container holding the red gelatin add 2 1/2 (625 mL) cups boiling water.
  • Using a clean spoon for each colour (or rinsing off between colours) mix your gelatin until it is fully dissolved.
  • Spray your bundt pan with cooking spray.
  • Pour 3/4 cup (175 mL) of the purple gelatin into the bottom of your bundt pan and place it in the refrigerator for 15 minutes.
  • Immediately mix 1 1/2 tablespoons of yogourt into the remaining purple gelatin and stir until the yogourt is completely dissolved (no clumps of yogourt present). Then, place this in the refrigerator as well.
  • After 15 minutes check to see that your first layer of gelatin has set. Gently touch the surface with your finger; the gelatin is set if it sticks slightly to your finger and leaves a faint fingerprint when you lift your finger.
  • Using a spoon, very carefully pour the purple gelatin and yogourt mixture over the set purple layer. Begin in the center of the mould (that is, not on the outer edge) slowly, to be sure that your bottom layer has set appropriately. Also, keep your spoon low and close to the set purple layer. Once you have added your purple gelatin and yogourt layer, return the bundt pan to the refrigerator for an additional 15 minutes.
  • You will repeat this process with the remaining colours, in the order in which they are lined up (blue, green, yellow and orange). Note that as you progress, your layers will likely not need the full 15 minutes to set; the best way to know if they are ready is to use the fingerprint test. Once you get to the green gelatin, start checking the layers at 10 - 12 minutes.
  • The final colour that you will add is the red gelatin. Pour in 1 1/2 cups (375 mL) of red gelatin and place the mould in the refrigerator. To the remaining red gelatin add 5 tablespoons of yogourt.
  • Your 12th and final layer will be the red gelatin and yogourt. When this is done, cover your mould with plastic wrap (try not to touch the surface of the Jell-O) and allow your dessert to set completely in the refrigerator overnight.
  • When you are ready to release the mould, fill your sink with warm water (not hot) and submerge your bundt pan into the water, being very careful not to bring the water too close to the top of your pan (you don't want any water accidentally entering into your Jell-O mould).
  • Remove the pan from the water after about 10 to 15 seconds. You will notice that the edges of your Jell-O become a little liquidy and shiny. This is a good sign as it means the Jell-O has released from the sides of the mould.
  • You will need a flat serving dish onto which you will invert your Jell-O mould; it should be a few inches larger than the mould itself.
  • Sprinkle a bit of water onto the dish; this will help the Jell-O mould adjust itself as it gets transferred onto the serving dish.
  • Place the dish on top of the bundt pan and holding both the pan and the dish very carefully, invert the Jell-O mould. Lift the pan very carefully; your Jell-O mould should be released quite easily.
  • If water has accumulated onto your serving dish soak it up with paper towels.
  • We like to invert our Jell-O mould as close to serving it as possible. Any leftovers should be kept in the refrigerator.
  • Enjoy!

Notes

Do NOT use sugar-free gelatin for this recipe.
Do NOT use thickened yogourt for this recipe. 
Please note: This recipe is heavily influenced by the Rainbow Jello Mold found on the website Glitter & Goulash.  You can find the original post here.